NWC surfboards!

Cool exhibition of NWC carved/painted surfboards. Some examples

New cistern and mural at the garden

Some UCSB folks got a grant to install a cistern and GHGP was the beneficiary. It was kind of an ugly green color, but luckily there is a class in the UCSB art department that paints public murals in the community surrounding UCSB.

 Lizzy the art critic

Occ cast w/ jack johnson

super cool. when I was an undergrad at ucsb my 2nd year ('93) jack came to ucsb. lots of buzz about that! turned out the woman he met there and married was a friend from monterey high school. funny small world stuff. anyway, fast forward to the present and I'm a researcher at ucsb, and also manager of the ucsb community garden, and jack and kim are involved with groups growing food at ucsb. pretty cool. anyway, the interview with Occy is great.

Mikey Stewart '96

sweet story from surfline about teahupo'o -> maui -> wedge -> the ranch (?) -> alaska

ABCs of Cooking in February #2

We did this once before. Feb 1 you eat 'a' foods, Feb 2 'b', and so on. I didn't look at the old list until I was done, didn't repeat much, although apparently "kinds of kale" struck my fancy back then, too. I did repeat one of the 'z' foods, a turkish dish involving carrots, lentils, and olive oil. The above photo is from 'n' day, noodles, nut sauce, nori, nasturtium. There were some good discoveries: I liked the Ethiopian dishes, the nut sauce on pasta was good, carrots good.

arugula, apple, almond salad with aceto balsamico and apricot preserve dressing; ajo blanco-ish soup with ancho, artichokes, and adzuki beans

Buckwheat, Bartlett pear pancakes with butter and blackberry preserves; beet greens, black bean sauce, balsamic glaze; beer braised bison brisket with broccoli on a bed of brown rice and bulghur

Carrots cooked with coconut oil, corriander/cumin/caraway/cinnamon/cardamom/crushed chile/celery leaves; collards with citrus juice and chipotle salsa; calzone with caramelized onions/capers/cheese; chocolate/dried cherries/cocoa nibs/Celtic sea salt

Dates dipped in dukkah; Dino kale; dal with dried chilies and duck fat; durum wheat bread; deep dark chocolate

Egg whites cooked with enchilada sauce and homemade Emeril hot sauce; Eiffel Tower pasta with evoo and elephant garlic; preserved eggplant

14 Fs: maccu -- Sicilian fava bean purée with fennel seeds and foraged fennel fronds; farro/freekeh/fregola with fresh fava tips and fava flowers; fermented milk; fig jam

Oat groats, ground ginger, Greek evoo, goji berries, gelatin; garbanzo bean flour polenta garnished with gremolata (garlic, lemon zest, parsley)

Hemp seeds; homemade hummus with habanero and herbs (including hummingbird sage) harvested by my friend/housemate Hunter in the hinterlands, with bison hamburger and homemade harissa

Indian imli Italian ice with icing sugar; incelium garlic in pesto

Sloppy Joes with Jamaican jerk spices, jalapeño, dried smoked jalapeño; chanterelle braised with busha brownes Jamaican jerk sauce

Kelp noodles with pesto from three kinds of kale and kinda kimchi

Lovely leftovers

Miso; mojito mint; mallow, meat, marinara sauce on millet; macadamia nut and maple syrup marzipan

Soba noodles with nine kinds of nuts (including noyaux) sauce, nori, nasturtium leaves

Orecchiette, onion, olive, oregano

Persimmon; pesto with pecans; popcorn pozole with pinto beans, pumpkin, and peppers

Quenelle of quinoa

Roasted romanesco; red creole garlic; winter ratatouille with red sauce, radicchio, and chanterelles; rum raisin rice pudding

Sorrel, sweet potato soup (also Sicilian garlic, toasted sesame oil) with smoked sockeye salmon and sage tea

Turmeric, Rosemary tea, toyon berry; Ethiopian food: bison tib's on teff, telba

Upma with umbellularia californica, urfa pepper and ume plum vinegar; urtica dioica (stinging nettle) pesto

Vanilla, virgin coconut oil; vegetables with a Vietnamese vinaigrette

Winter pesto with walnuts, white wine vinegar, whole wheats pizza

Xichuan eggplant, xichuan-style peanut sauce, xichuan pepper

Soung yahni; ye'abesha gomen; yassa au poisson; yogurt. Super yummy

Zucchini zarangollo; zeytinyagli havuc; zelbo gomen; truffle zest; Zaca Mesa wine (alas, not Zinfandel). Tired, zzzzzzz

 dates with dukkah

 fava 3 ways, freekeh, fregola, farro

 garbanzo polenta, gremolata garnish

 kelp noodles, kinda kimchi, kale pesto

sorrel soup, smoked sockeye salmon (color a bit weird, sorrel cooks up brown-ish, taste good)

Bison Brisket

Made this over Christmas. The ranch that supplies Patagonia with buffalo jerky seem to be making waves, so I placed an order with them.

3lb bison brisket
11 garlic varieties, so ~18 cloves
3 onions
Jalapeno, witch stick, red serrano, habanero
ancho
22oz Rogue yellow Snow
2 14oz cans tomatoes

took this recipe for chile colorado under consideration. this one for brisket, too.

sauteed onion, garlic. would have been cumin, corriander involved.
didn't brown the brisket by itself, too messy
so started on stove, then oven 325 ~3 hours